Make sure your New Year’s Eve involves incredible food and wine, in the perfect historic setting at Vintage 222. Chef David Rushing has prepared an irresistable five course menu that is sure to delight. We have two seatings; 6:30 and 8:30. The Cost is 60 per person and includes champagne. For reservations please call us at 706-322-4075.
New Year’s Eve Dinner
at
Vintage 222
Friday, December 31, 2010
Amuse
Slow Roasted Filet Mignon, thin sliced and stuffedwith Jumbo Lump Crabmeat, Five Peppercorn Seared and Drizzled with a Dijon Mustard Vinigarette with Capers, Dill and Extra Virgin Olive Oil
First Course
Appalachicola Bay Oyster Stew with Crispy Applewood Smoked Bacon and Chive Creme Fraiche
Second Course
Black Pepper Smoked Bacon WrappedJumbo Lump Crabcake over Black Eyed Pea Succotash with Fire Roasted Corn andMelted Leeks, Accompanied by Sauce Choron
Third Course
Coriander Seared Deep Water Tunaserved Rare drizzled with a warm Pineapple Sherry Soy Glaze served with a Trio of Salads to include Cucumber Sunuomo, Wakame and Tomato Confit garnished with Micro Cilantro
Fourth Course
Herb Encrusted Slow Roasted Chateaubriand served Napolean with layers of Jumbo Lump Crab and Maine Lobster, topped with a Crawfish Creole Cream served with Lyonnaise Potato and Butter Poached Broccolini
Fifth Course
Lemon Creme Brulee with Italian Meringue and Gingersnap Cookies
I am so thrilled to announce the addition of Chef David Rushing. He has relocated to Columbus from Panama City Beach, where he was executive chef of the St. Andrew’s Bay Yacht Club. His menu creations are absolutely fantastic. I literally can’t stop thinking about his Seared Filet Mignon with White Truffle Oil, or his Andouille Sausage and Crabmeat Stuffed Grouper. It is most definitely the most delicious food in Columbus. Our menu is influenced by Italian, French, Cajun and definitely Gulf Coast Southern. We have the perfect wine list to compliment our menu. And the atmosphere is so utterly charming, it’s almost storybook. I am so pleased to be able to offer our guests this level of service, this quality of food and all within walking distance of their guest suite. I can’t wait for you to try it. 706-507-2991 for reservations at 
We are so pleased to finally open for dinner, this Thursday, May 20, 2010. We have a great menu of appetizers and entrees, all specially prepared by Chef Chris Jenkins. We have developed a menu that will be a treat for the senses, challenging your ideas of traditional Southern dishes and bringing delicious versions of more mainstream entrees, like really great steaks, Chicken Parmesan, Lemon Risotto and various, incredibly fabulous pastas. I am really excited about finally bringing a nice wine and champagne list to our inn and restaurant, since wine is something I love, particularly, the earthy reds. But my wine list composers have guided me past my own preferences, into a list that will also challenge your palate and delight your senses. All this and a great historic setting in a building dating back to 1880.
